Last weekend was another Big-Batch-Breakfast cooking day in my kitchen. By whipping up a handful of breakfast meals in advance, I can ensure that at least SOME of our mornings start out much more smoothly.
One of the recipes that I often pull out on my "Big-Batch" days is the super simple homemade yogurt from the Architect's Wife. (She has generously agreed to let me share it with y'all!) This tasty, breakfast staple could not be easier!
Easy Homemade Yogurt
- 1/2 gallon whole milk
- 1/2 cup store-bought "starter" yogurt (must have live, active cultures...GREEK yogurt is best)
Pour milk into a large crock pot. Cook on low for 2 1/2 hours.
Then, unplug your crockpot and let it sit for 3 more hours. Be sure to leave the lid on the pot.
After 3 hours, scoop out 2 cups of the luke warm milk. Stir in the store-bought yogurt until the mixture is smooth.
Pour the mixture back into the crockpot and stir until thoroughly mixed.
Cove the UNPLUGGED crockpot completely with a large towel and let it sit for 8 hours (overnight). The towel will provide insulation to allow the yogurt to cool slowly and evenly.
In the morning, you will have a yummy batch of live, active yogurt. It will be slightly more watery than store bought yogurt. Feel free to strain it with a cheese cloth, if you prefer it thicker.
Serve with your favorite fruit, granola, or simple berry sauce. (I often use this yogurt as a substitute for sour cream in other recipes or as a dip for fruit...a healthy school day snack.)
SIDE NOTE: Once you make this yogurt once, you can save 1/2 cup of it to be used as your "starter" in your next batch so that you don't have to use a store-bought version.
For a thicker yogurt, use a full cup of "starter" yogurt instead of a 1/2 cup.